For the pastry: sift the flour into a mixing bowl and stir in the salt and the sugar. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" loose-based tart tin.
Roll out the dough on a lightly floured surface. Line the tin with the dough, pressing it into the base and sides, leaving 2cm|1" of dough hanging over the edge. Line the dough with baking paper and baking or dried beans. Bake for 10 minutes. Remove the beans and paper, prick the base and bake for a further 10-15 minutes until light golden brown. Cool in the tin on a wire rack. Trim the edges.
For the filling: toss the berries with the sugar and place in the pastry case.
Whisk together 225ml|1 cup milk, the egg yolks, half the sugar and the cornflour.
Heat the remaining milk and sugar in a pan over a medium heat and bring to a simmer.
Whisking constantly, slowly pour the hot milk mixture into the egg mixture. Return to the pan and cook, whisking constantly, until the mixture starts to bubble and is very thick. Remove from the heat.
Whisk in the cream cheese, lemon juice and vanilla until smooth.
Pour i over the berries in the pastry case and chill for about 90 minutes until set.
Decorate with berries and mint leaves, as in the photo.